Easy Persimmon Crème Brûlée (Printable)
A silky French custard with sweet persimmon puree and crisp caramelized sugar topping
# What You'll Need:
→ Persimmon Base
01 - 2 ripe Fuyu persimmons, peeled and roughly chopped
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Custard
04 - 1 cup heavy cream
05 - 1/2 cup whole milk
06 - 4 large egg yolks
07 - 1/4 cup granulated sugar
08 - 1 teaspoon pure vanilla extract
09 - 1/8 teaspoon fine sea salt
→ Topping
10 - 4 teaspoons granulated sugar
# Directions:
01 - Preheat oven to 300°F. Arrange four 6 oz ramekins in a deep baking dish.
02 - Combine persimmon pieces, 2 tablespoons sugar, and lemon juice in a blender. Process until completely smooth.
03 - Distribute persimmon puree evenly among ramekins, spreading into a thin layer at the bottom.
04 - Combine heavy cream and whole milk in a saucepan. Heat over medium heat until just steaming, avoiding boiling. Remove from heat.
05 - Whisk egg yolks, 1/4 cup sugar, vanilla extract, and sea salt in a mixing bowl until pale and slightly thickened.
06 - Gradually pour hot cream mixture into egg yolks while whisking continuously to prevent curdling.
07 - Pass custard through a fine mesh sieve into a pouring jug to remove any cooked bits.
08 - Gently pour strained custard over persimmon puree in each ramekin.
09 - Pour hot water into baking dish until it reaches halfway up the sides of the ramekins.
10 - Bake for 35 to 40 minutes until custards are just set but still slightly wobbly in the center.
11 - Remove ramekins from water bath. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
12 - Sprinkle 1 teaspoon sugar evenly over each chilled custard. Use kitchen torch to caramelize until golden and crisp, or broil for 1 to 2 minutes.
13 - Let brûlée stand for 3 to 5 minutes to allow sugar crust to harden before serving.
# Expert Advice:
01 -
- The persimmon layer adds this incredible fruity brightness that cuts through all that rich custard
- Nothing beats the sound of a perfectly caramelized sugar crust cracking under your spoon
02 -
- The water temperature for the bath matters—use hot tap water, not boiling, or you might cook the eggs too fast
- Underbaking is better than overbaking here—they'll continue cooking as they cool
03 -
- A pinch of cardamom or cinnamon in the persimmon puree adds warmth without overpowering the fruit
- If you don't have a torch, the broiler works but watch it like a hawk—it goes from perfect to burnt in seconds